Prosciutto, Goat Cheese, Fennel and Red Bell Pepper Tartlet

prosciutto chevre fennel red bell pepper tartlet, savory tart recipe, cooking, recipe, baking, maine windjammer

“Summer’s here!” proclaimed my youngest daughter several years ago as she climbed into bed full of satisfaction that she was without the need to set her alarm in preparation for another day of school. The time for formal education had come to a close for the year. The structure and the rhythm of a school year released into the dreamier, looser days of summer, opening up the unstructured, but no less important, time of summer discovery and adventure.

At least that’s what we think summer should be – one big adventure. My memories of summer, on the other hand, are like a jigsaw puzzle of moments of boredom interspersed with swimming, reading, and capture the flag which then circled back around to boredom. I lost myself in books time and time again, then would leave that imaginary world for another by the creek or in the swimming pool and then onward to a game of capture the flag. Back to listless ennui and the cycle repeated itself.

As I look back on my childhood and compare a similar rhythm to my own children’s summer days, I don’t regret that boredom.  From those moments of lethargy came inspiration and imagination.  As my girls grew, I was privileged to witness the same transformation in them.  And what came after boredom was always full of creativity and fun.

Just as the schedule of summer loosens and becomes more elastic and flexible, what we eat and how we prepare it does too. The structure of recipes and needing meals to be on time and planned around family schedules relaxes. The found treasures of the farmer’s markets turn into impromptu salads, pastas, pizzas, grilled anything or… tartlets.

This is the time of year to be playful and creative with your time and your meals. Enjoy both!

Prosciutto, Chèvre, Fennel, and Red Bell Pepper Tartlet
While this dish is delicious with the fennel and red pepper, the sky is really the limit when it comes to the meat, cheese, and vegetables that you use. Substitute some Genoa salami, an aged cheddar, spinach, and spring onions OR bacon, Parmesan, zucchini, and tomatoes OR grilled chicken, mozzarella, and pea shoots OR strips of salmon, farmer’s cheese, fresh corn, and cherry tomatoes…. Play with what you find from the farmer’s market or what you have leftover in the refrigerator from another meal.

Crust
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
9 tablespoons (1 stick, plus 1 tablespoon) unsalted butter, chilled and cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice cold water

Filling
2 tablespoons extra virgin olive oil
2 cups thinly sliced fennel; about 1/2 bulb
2 cups thinly sliced red bell pepper, seeded and cored; about 1 pepper
1 cup thinly sliced onion; about 1 small onion
1/4 teaspoon kosher salt
several grinds fresh black pepper
4 ounces crumbled chèvre; about 1 cup
3 large eggs
3/4 cup half and half
3 ounces thinly sliced prosciutto
1 teaspoon fresh thyme leaves
2 ounces grated Parmesan cheese; about ¼ cup lightly packed

Crust
In a food processor pulse flour, salt, and butter. Add the egg yolk and water and pulse until combined. If the mixture is too dry, add more water 1 teaspoon at a time until it forms a ball. Remove from processor, wrap in plastic wrap and chill for 30 minutes. Preheat oven to 400 degrees. When ready, dust the surface of the counter with flour and roll out to 1/4-inch thick. Press into an 11-inch tart pan. Cover with parchment paper and beans or pie beads and bake for 30 to 40 minutes or until the crust is lightly golden brown. Meanwhile prepare the filling. When the crust is done, remove from oven, reduce oven temperature to 325 degrees, and add the filling mixtures beginning with the fennel and then the chèvre. Lay the prosciutto slices on top and sprinkle with thyme leaves and Parmesan cheese.

Filling
Heat a large skillet over medium-high heat. Add the olive oil and then the fennel, peppers, onions, salt, and pepper. Sauté until the vegetables are soft and pliable, about 7 to 10 minutes. Meanwhile, in a medium-sized bowl, mash the chèvre with a fork and add the eggs one at a time incorporating each time until there are few if any lumps in the mixture. Add the half and half and mix well.

Bake for 20 to 30 minutes until the center is just barely cooked and still wiggly. Serve hot or room temperature.

Serves 6

Annie
Get bored, then get creative

Easy and Healthy Appetizers for Super Bowl Sunday

Sunday will surely see me on the couch with a wide perimeter given by my family (football viewing is an active sport for some).  Before the big day, though, I’ll do some prep work so that we can all snack and graze while I watch.  May the best team win!

Appetizer Menu for Super Bowl Sunday
Rosemary Cheese with Apricot Preserves
Baked Brie variations
Homemade Crackers
Tomato, Dill, and Fontina Tartlet
Potato Skins with Artichokes and Fontina
Steamed Artichokes with Honey and Curry Yogurt Dip
Endive with Green Pea Hummus

healthy appetizers by Elizabeth Poisson

Steamed Artichokes with Honey and Curry Yogurt Dip
When you trim artichokes immediately rubbing them with lemon juice can help keep them from turning brown.For those new to artichoke eating, break the leaves off of the artichoke and use your teeth to gently scrape the meat on the inside of the leaf. Discard the leaf. Once the leaves are gone, use a spoon to remove the choke (the fuzzy part) and enjoy the artichoke bottom.

2 artichokes, leaves and stems trimmed
1/2 lemon (plus extra for rubbing)
1 tablespoon kosher salt

Cover 2 artichokes with water in a small saucepan or stockpot large enough to accommodate. Add the lemon and salt. Bring the water to a boil with the cover on and reduce heat to a simmer for 30 to 40 minutes. Drain upside down. Serve warm or chilled with the Honey and Curry Yogurt Dip.

Serves 4

Honey and Curry Yogurt Dip
The curry flavor will increase the longer you let it sit.

1 cup plain Greek yogurt
4 teaspoons honey
1/2 teaspoon fresh lemon juice
1/2 teaspoon curry powder (or less)
several pinches of kosher salt

Combine all ingredients. Refrigerate for up to 24 hours.

Makes 1 cup

Artichokes with Honey and Curry Yogurt Dip by Elizabeth Poisson

Annie
Let’s have some fun rooting for our teams!  Go Pats!

Endive with Green Pea Hummus

Here’s a healthy appetizer for Super Bowl Sunday or a snack for any day that doesn’t have football in it.  Recently posted on Diane Atwood’s blog, Catching Health, this simple recipe for green pea hummus is packed with healthy vitamins.  Serve with endive, as in the recipe, or with all sorts of cut veggies to add color to your appetizer spread.

endive with green pea hummus by Elizabeth Poisson

Annie
Just remember, it’s only a game…

Holiday Baking – Homemade Crackers

Almost always, making something from scratch is better than anything you can buy at the grocery store.  These crackers are no exception.  Super crispy, super flavor, super fun – and a special addition to any holiday appetizer board (especially with Rosemary Cheese with Apricot Preserves).

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Homemade Crackers
I like them simple – with just salt and pepper sprinkled on them, but if you prefer, sprinkle fennel, sesame, or poppy seeds instead.  Recipe excerpted from Sugar & Salt: Book 2 (The Orange Book).

Dough
3 cups all-purpose flour
2 teaspoons sugar
2 teaspoons table salt
4 tablespoons extra virgin olive oil
1 cup water

Topping
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Optional
1 tablespoon fennel seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds

Preheat oven to 450°F. Combine all of the dry ingredients in a medium bowl and then add the oil and water. Mix together for 1 to 2 minutes until fully combined. If there are still bits of flour in the bottom of the bowl, add more water a teaspoon at a time until the flour is fully incorporated.

Transfer the dough to a floured counter. Cut the dough in half and cover one half with plastic wrap while you roll out the other to a thickness of 1/8-inch. Slice into small squares with a pizza cutter and with a spatula, transfer to a baking sheet. Sprinkle with sea salt, black pepper and the other optional toppings and bake for 12 to 15 minutes or until the edges begin to brown and the centers are firm. Repeat with the second half of the dough.

Cool completely and store in an air-tight container.

Makes about 8 dozen crackers

Annie
These crackers also make a special hostess gift, wrapped in a cellophane bag and tied up with some red and white kitchen twine.

Holiday Appetizer – Rosemary Cheese with Apricot Preserves

Rosemaryt Cheese with Apricot Preserves by Elizabeth Poisson

Rosemary Cheese with Apricot Preserves
A reader gave this recipe to me and I’ve adjusted it a tiny bit by adding more goat cheese. The black pepper and honey work well together next to the rosemary and the preserves just make it something really special.

This could make a lovely holiday gift if packed in a small crock or a special addition to your holiday appetizer plans.

4 ounces crumbled goat cheese; about 1 cup
1 (8-ounce) package cream cheese, softened
1/2 tablespoon minced fresh rosemary
1 teaspoon fresh black pepper
2 teaspoons honey
3 tablespoons apricot or fig preserves

Combine all ingredients except the preserves in a food processor. Pack into a shallow serving dish or small crock and chill. Cover thickly with apricot preserves and serve with assorted whole grain crackers or the Homemade Crackers found in Sugar & Salt: Book 1 (the Blue Book).

Makes 2 cups

Annie
Just got the wreaths today and the house is full of evergreens!

Spring Tartlet

Galettes have become a staple in my kitchen. It’s easier than a pie and more elegant in some ways because it’s different, portable for taking to another’s for dinner without keeping track of your pie plate, and, well, fun! Needless to say, I’m a big fan. I’ve been experimenting with all sorts of savory combinations for a quick dinner, as these days we are all working at a vigorous clip to get the Riggin ready for the season.

A galette is essentially a rustic, loosely formed pie. They are beautiful and can be made large for 10 to 12 people, small for 4 to 6, or even individual. This crust has some cornmeal in it, which gives a nice texture, compliments the rustic style, and gives the crust a bit more form. For transporting, simply loosely surround them with parchment paper for a rustic wrapping.

While recipes have specific amounts, what I’ve found most useful about galettes, similar to pizza, is the ability to use up little bits of cheese and/or leftover grilled meat and vegetables. It therefore goes without saying that no galette in my house will every be the same, as we will never have the exact same combinations of leftovers. The recipe below is meant as a starting point to give you an idea of how much to use and in what combinations, but experiment away!

While these are savory, you can always use berries, a little flour, and some sugar for a dessert galette like the Raspberry Cinnamon Galette in my cookbook, Sugar and Salt: The Blue Book.

Galette Crust
2 cups all-purpose flour
3/4 teaspoon table salt
1 tablespoon sugar
1/4 cup cornmeal
8 tablespoons (1 stick) unsalted butter, cut into small 1/2-inch cubes
1/2 cup ice water
1/4 cup buttermilk

Combine the dry ingredients in a medium bowl. Add the butter and either press with your thumbs or use a pastry knife to incorporate. The mixture should look like something between breadcrumbs and small peas. The smaller the pieces the more tender; the bigger, the flakier. Add the ice water and buttermilk. If you need more liquid, add 1 teaspoon at a time until the mixture forms a ball. Divide into 2 equal rounds, cover well, and freeze for 30 minutes. Lightly flour the counter top and roll out each disc into an 11-inch circle. Place the ingredients in the center in the order listed, leaving a 2-inch perimeter without filling. Neatly fold over the 2-inch edge toward the center, pinching where needed. Bake for 45 minutes or until the center is hot and the pastry is golden brown. Cut into 4 to 6 pieces each. Serve warm or at room temperature.

Makes 2 large serving 4 to 6 people

Tomato, Dill, and Fontina Galette
8 ounces grated Fontina cheese; about 4 cups lightly packed
20 cherry and orange tomatoes, halved
1 tablespoon fresh dill sprigs
zest from 1 lemon
pinch of salt
several grinds fresh black pepper

Annie
Spring is a happy time

 

 

Baked Brie – Holiday Appetizers for a Crowd

Entertaining equals stress in many home kitchens, but fear not. It needn’t be this way! The trick is to choose wisely and plan ahead. Even if you like to fly by the seat of your pants and let the choices reveal themselves to you. Even if you aren’t a planner. Now is the time to step out of your usual pattern and be kind to yourself by spending a little time thinking and organizing. Then let the rest go.

Clean ahead, set the table ahead, shop ahead, bake ahead. Choose simple but elegant menus. And then enjoy your guests, your clean house and your delicious food.

The appetizers offered here are ones in just this category. Because you’ll be adding lots of flavor to the brie, choose brands that are on the lower end of the price spectrum – ones that you might not choose for a cheese platter, but that will be perfect for the addition of a funky or traditional topping.

Wishing you calm, serene moments with your family and friends.

Crushed Pretzel and Garlic-Crusted Baked Brie

1 8-ounce wheel of brie
1/2 cup crushed pretzels; about 3 pretzel rods
1 ounce grated Parmesan cheese, about 1/3 cup lightly packed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic, about 1 clove garlic
Several grinds fresh black pepper

Preheat oven to 350 degrees. Place the wheel of brie on an oven proof serving platter or a pie tin. To crush the pretzel rods, place them on a cutting board and roll over them with a rolling pin. The pieces want to be the size of peas, not pulverized into crumbs. In a small bowl, combine the pretzels, Parmesan cheese, olive oil, garlic and pepper. Mix well and mound the mixture on top of the brie wheel. Some will fall off; this is fine. Bake for 30 minutes or until the crust is beginning to brown and get crispy and the brie has softened and is pliable but the surface is still unbroken.

Serves 8 to 12 as an appetizer.

VARIATIONS on the above recipe:

Almond, Cranberry, and Brown Sugar
1/4 cup coarsely chopped almonds
1/3 cup dried cranberries
1 tablespoon brown sugar
Several grinds of fresh black pepper

Combine in a small bowl and mound over brie as in above recipe and bake.

Walnuts and Lemon Marmalade
1/4 cup coarsely chopped walnuts
2 tablespoons lemon marmalade
Pinch of salt
Several grinds of fresh black pepper

Combine in a small bowl and mound over brie as in above recipe and bake.

Herb and Sun-Dried Tomato
1/2 cup sun-dried tomatoes packed in olive oil
1/4 cup lightly packed fresh Italian parsley
1/4 cup lightly packed fresh basil
1/4 cup walnuts
1/4 cup freshly grated Romano cheese
2 cloves garlic, coarsely chopped
Several grinds of fresh black pepper

Combine all ingredients in a food processor and pulse until completely combined. Top brie as in above recipe and bake.

Black Olive Tapenade
You can make the tapenade up to two weeks in advance, as it gets better with time. This spread is great as an appetizer with goat cheese as well.

1 cup dried Kalamata olives, pitted and halved
2 tablespoons capers
2 anchovy fillets
1/2 cup packed fresh Italian parsley
2 cloves garlic
2 tablespoons extra virgin olive oil
Several grinds of fresh black pepper

Because the capers are so salty, soak them in fresh water for a few minutes to release some of the salt. Drain them after soaking. Puree all the ingredients in a food processor. Refrigerate until ready to serve if making ahead or top brie as in above recipe.

Makes 1 cup

New Cookbook!

Announcing Sugar and Salt: Book Two -The Orange Book!  This collection of recipes from my galley and home kitchen will arrive at our door step (or barn step) soon!  Here’s a look at the process….

Photo by Rocky Coast Photography
Over the past several months we’ve been getting serious about producing a cookbook, so we made a lot of food.
Photo by Rocky Coast Photography
Some of it was chocolate! And delicious.
Photo by Rocky Coast Photography
Some of it was healthy. And delicious!
Photo by Rocky Coast Photography
When we couldn’t hold all of the pieces in our head any longer, we posted it all over the office walls.
Photo by Rocky Coast Photography
We got to knit. And made a Ball jar cozy (several actually) using Mim Bird‘s pattern.
Photo by Rocky Coast Photography
Occasionally, we made cocktails. They were well timed.
Then Elizabeth made them look pretty in photos.
Then Elizabeth made them look pretty in photos.
Photo by Rocky Coast Photography
And then we drank them.
Photo by Rocky Coast Photography
Some of us had lemonade instead. And also, one of us got confused.
Photo by Rocky Coast Photography
Then we made Brussels sprouts that were so good we almost didn’t get the photo (because we ate them all while standing at the stove).
Photo by Rocky Coast Photography
A lot of words got written and someone had to take a doggie break.
Photo by Rocky Coast Photography
And then there was more food.

Annie
Now that was fun!

Click Sugar and Salt to order.

Eating Spring Dug Root Vegetables – Parsnip Latkes

How fun to have both harvested the last of the parsnips on the same day that I planted next spring’s crop.  In playing around with these ivory beauties, I created a couple of new recipes for a column:  Parsnip Latkes, Root Vegetable Soup, Roasted Parsnips and Collard Greens.

Parsnip Latkes

Annie
Gone Digging

Potato Skins with Artichokes and Fontina

I’m sure that other parts of the country are beginning to thaw (if they ever were really frozen), but up here in Maine, the idea of having the oven on for a couple of hours to bake potatoes, bread, pie and a roast while we pull our chairs up around the stove to warm our toes, hands and cheeks is still quite in vogue.

This is one I made yesterday when the wind was howling – still.  The crew was happy to run from the barn to the house to find a blast of warm air hit their cheeks as they came in for tea or to check on the new baby chicks.

Potato Skins with Artichokes and Fontina
5 russet potatoes
10 marinated artichoke quarters, coarsely chopped
6 ounces sliced Fontina cheese
freshly ground black pepper

Preheat oven to 350 degrees.  Pierce the skin of the potatoes with a fork and place on the middle rack bake for one hour or until the potatoes are tender in the middle and give a little when you squeeze them.  You can do this step ahead of time.  When the potatoes are cool enough to handle, cut them in half and scoop out the flesh on the inside.  Save the flesh for gnocchi or a soup and place the skins onto a baking sheet.

Reduce oven to 300 degrees.  Divide  the artichoke quarters evenly among the the potato skins and top with slices of  Fontina.  Grind the pepper on top and bake until the cheese is melted and bubbly.

Serves 4 to 6 as an appetizer

Annie
Good to go in the garden as soon as the ground thaws